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Dictionary

Bresaola

Bresaola is typical is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red. Bresaola is originated from the Valtellina valley in Lombardy in the northern region of Italy. Initially, the meat stays in brine for 10-15 days and then matures for 8-12 weeks. Although the beef matures so long is extremely soft and juicy, thanks to the fact that this process takes place in a special climate of the Valtellina region. Over time, Bresaola slightly hardens and changes colour to dark red. During ripening, it is rubbed with caraway seeds, coriander and other herbs.

Meat has a delicate, slightly salty flavour and low-fat content. Cut into very thin slices is ideal for carpaccio (original carpaccio served with beef sirloin). Thin slices of bresaola laid on a rocket, drizzled with lemon and olive oil, sprinkled with Parmigiano Reggiano D.O.P and spiced with a bit of salt and pepper is an exquisite dish for a real Italian dinner. It tastes best with “heavy” red wine Vino Nobile di Montepulciano, and on special occasions with the noblest of the Tuscan wines of Brunello di Montalcino.